Chef Laura's Latke-Palooza Variation 1

November 15, 2010 8:47:55 AM PST
Chef Laurel Frankel, executive chef of Spertus Kosher Catering: I was so excited when I wrote this recipe and even more thrilled once I smelled the latkes sizzling away in the pan. This latke variation is so good and savory that you will want to make these all year round. I served them with a slow cooked pot roast and the Apple-Cranberry Ginger Sauce-of course.

  • 1 1/2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water-they won't oxidize and turn rust colored)
  • Neutrally flavored oil for frying (I prefer canola)
  • 1 large Spanish onion, peeled and grated
  • 2 medium parsnips, peeled and shredded
  • 1 medium carrot, peeled and shredded
  • 1/4 cup chopped flat leaf parsley
  • 1 clove garlic, finely minced
  • 3 egg whites, beaten with a whisk until frothy
  • 3-6 tablespoons flour
  • 2 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper

Place the shredded potatoes, parsnips and carrots in a large clean towel and squeeze out all of the moisture; make sure the vegetables are completely dry.

Place all of the remaining ingredients in a large bowl and add the vegetables. Mix all of the ingredients together until thoroughly combined. The mix should be slightly wet and holding together. If not, add a little more flour.

Heat a large skillet with 1-½ inches of oil. Drop spoonfuls of latke batter into the oil. Flatten it slightly with the back of a spoon. Brown the latkes on both sides. Remove to a platter lined with paper towels.

To re-heat: Place the latkes on a cookie sheet and heat in a 400 degree oven until hot.


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